Christmas Sugarplums Recipe

If you’re looking for a festive treat that’s bursting with holiday nostalgia and delightful flavor, you’re in for a real treat with this Christmas Sugarplums Recipe. I absolutely love how these sugarplums come together so quickly and pack such a wonderful fruity, nutty punch that feels both old-fashioned and totally irresistible. Trust me, once you make a batch, you’ll find yourself reaching for them again and again during the holiday season.

this Recipe

Ingredients You’ll Need

All the ingredients in this Christmas Sugarplums Recipe come together to create that classic, chewy texture you expect from sugarplums—with just the right amount of sweetness and crunch from nuts. When you shop, look for good-quality dried fruits and fresh nuts to really make these shine.

• Pitted Dates: Make sure they’re soft and plump; they act as the natural sticky base binding everything together.
• Toasted Walnuts: Toasting really brings out their flavor and adds a great crunch contrast.
• Dried Cranberries: They add a lovely tartness and festive red color to the mix.
• Prunes: Look for soft, chewy ones—they blend beautifully and add depth.
• Toasted Skinless Hazelnuts: Another nutty layer for texture and flavor; I love their subtle sweetness here.
• Cherry Preserves: This gives a punch of fruity jammy flavor; cherry is classic, but you can swap it out too.
• Ground Cinnamon: Just a touch of warm spice that makes the sugarplums feel extra cozy.
• Ground Cloves: Adds depth and festive spice, but only a tiny bit is needed to avoid overpowering.
• Granulated Sugar: For the coating, giving sugarplums their iconic sparkle and a subtle crunch outside.

Variations

You know I love to play around with recipes, especially for the holidays! This Christmas Sugarplums Recipe is super versatile, so feel free to customize it to your taste or dietary needs. Don’t be shy – these tweaks can make it your own family favorite.

• Adult Version: I’ve added a spoonful of brandy or rum a few times, which adds a boozy warmth perfect for grown-up gift jars—just chill the mixture a bit if it feels too wet.
• Different Preserves: Swapping cherry preserves out for a tangy fruit chutney like Major Grey’s mango can add a beautiful twist I’ve personally enjoyed.
• Sugar Coatings: I sometimes roll the sugarplums in white sanding sugar or colorful sugar crystals for fun textures and visual flair, especially with kids around.
• Nut-Free Option: Replace nuts with extra dried fruit or seeds—remember it might change texture but still tasty!

How to Make Christmas Sugarplums Recipe

Step 1: Prepare and Toast the Nuts and Chop the Dried Fruit

First things first, if your nuts aren’t toasted yet, pop them into a dry skillet over medium-low heat, stirring often until fragrant and slightly golden. This step really amps up flavor, and I’ve learned skipping it dulls the final taste. Chop the dates, prunes, cranberries, and toasted nuts into coarse bits—not too fine because you want that nice texture in your sugarplums.

Step 2: Pulse Ingredients in Food Processor

Throw the chopped dates, walnuts, cranberries, prunes, and hazelnuts into your food processor. Pulse a few times to start breaking things down. Then add cherry preserves, cinnamon, and cloves. Pulse some more until the mixture holds together when squeezed but still keeps some texture—you don’t want a paste. I found over-processing turns them sticky and hard to roll.

Step 3: Roll into Balls and Coat in Sugar

Now for the fun part—rolling the mixture into 1-inch balls. I like to keep a small bowl of water nearby in case the mixture feels too sticky on my hands. Once formed, roll each ball in granulated sugar until beautifully coated. This adds a pretty sparkle and a little sweet crunch on the outside.

Step 4: Chill and Serve

Pop your sugarplums into festive candy cups or arrange them on a plate. I recommend chilling them for at least 30 minutes before serving—they firm up nicely and all those flavors meld even better overnight.

How to Serve Christmas Sugarplums Recipe

Garnishes

I like placing each sugarplum in little metallic or holiday-themed candy cups for that extra festive touch—makes them feel special and easy to grab. Dusting with a bit of cinnamon sugar can add a cozy aroma you’d love too.

Side Dishes

You can pair these with a cheese board featuring aged cheddar and creamy brie for a sweet-and-savory holiday spread we adore. They also go perfectly with a warm mug of spiced cider or mulled wine.

Creative Ways to Present

One year, I made a towering sugarplum display by stacking them on skewers with sprigs of rosemary, which made such a stunning holiday centerpiece. You can also arrange them in clear jars tied with ribbon as delightful gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover sugarplums in an airtight container, layering them with wax paper to keep them from sticking together. They last really well in the fridge for up to a month, so you can savor them long after you make them.

Freezing

I’ve frozen these sugarplums in freezer-safe containers for up to 3 months with great success. Just thaw them in the fridge overnight before serving, and they retain their flavor and texture beautifully.

Reheating

No reheating needed here, thankfully! Since these are no-bake, just bring them to room temperature after fridge or freezer storage to enjoy their full flavor and soft texture again.

FAQs

Final Thoughts

This Christmas Sugarplums Recipe has been a delightful discovery for me over the years—it’s easy, tastes fantastic, and brings that charming holiday magic right into your kitchen. I encourage you to give it a try this season (or any time you want a sweet, nostalgic treat). Your family and friends will thank you, and you’ll love how simple it is to bring those old-fashioned sugarplum dreams to life.

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